Serves 4 · Prep 10 min · Cook 19 min · 650 calories per serving
The iconic Philly sandwich goes vegan! Thinly sliced, savory seitan is sautéed with onions and peppers, then piled into a hoagie roll and smothered in a creamy vegan cheese sauce.
Why it's healthy
This vegan cheesesteak offers a substantial protein boost primarily from seitan, a wheat-based protein essential for muscle repair and satiety. Bell peppers and onions contribute dietary fiber, aiding digestion, and provide vitamin C, a powerful antioxidant that supports immune function. Using olive oil adds heart-healthy monounsaturated fats. Compared to its traditional beef counterpart, this version is entirely free of dietary cholesterol and typically contains less saturated fat, making it a more heart-conscious choice. The nutritional yeast often found in vegan cheese sauces adds a dose of B vitamins, particularly B12 if fortified.
Ingredients
For the 'Steak' and Veggies:
1 lb block of prepared seitan, very thinly sliced
1 tbsp olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp soy sauce
1/2 tsp black pepper
For the Vegan Cheese Sauce:
1 cup raw cashews, soaked in hot water for 30 minutes
1/2 cup water (plus more as needed)
1/4 cup nutritional yeast
1 tbsp lemon juice
1 tsp onion powder
1/2 tsp salt
For Assembly:
4 hoagie rolls, split
Instructions
1. First, make the cheese sauce. Drain the soaked cashews and add them to a high-speed blender with 1/2 cup fresh water, nutritional yeast, lemon juice, onion powder, and salt. Blend on high until completely smooth and creamy, adding a tablespoon more water at a time if needed to reach a thick but pourable consistency. Set aside.
2. Heat the olive oil in a large skillet or on a griddle over medium-high heat. Add the sliced onion and bell pepper and cook, stirring frequently, for 8-10 minutes until soft and caramelized.
3. Push the vegetables to one side of the skillet. Add the thinly sliced seitan to the other side in a single layer. Cook for 3-4 minutes, until browned.
4. Use a spatula to chop and mix the seitan with the onions and peppers. Drizzle with soy sauce and season with black pepper. Continue to cook and stir for another 2-3 minutes.
5. Divide the seitan and veggie mixture into four portions in the skillet. Drape your split hoagie rolls over the top to steam for a minute.
6. Generously pour the vegan cheese sauce over each portion of the seitan mixture.
7. Use a spatula to scoop each cheesy portion into a steamed hoagie roll. Serve immediately.